Minimal preparation and long, slow cooking turns these short ribs into a falling-apart tender masterpiece.
• 3 1/2 pound(s) short ribs
• 4 clove(s) garlic, chopped
• 3 cup(s) dry red wine (such as Syrah)
• 3 tablespoon(s) coarse-grain Dijon mustard
• 2 cups(s) (11 ounces) dried apricots
• Freshly ground pepper
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1. Season short ribs with salt and pepper. Working in batches, brown ribs in a large Dutch oven over medium-high heat, about 4 minutes per side. Transfer to a plate and set aside.
2. Add garlic to pot and cook over medium heat until browned, about 2 minutes. Add wine and mustard and stir, scraping up browned bits from bottom of the pan. Add apricots and reserved ribs and increase heat to high, bringing liquid to a boil. Reduce heat to medium-low, cover pot, and simmer until ribs are so tender that meat falls off the bone, about 3 hours. Skim excess fat from braising sauce. (Alternatively, after step 1, add browned ribs and all other ingredients to a slow cooker and cook on low, following manufacturer's instructions, until ribs are so tender that meat falls off the bone, about 8 hours.) Serve meat and apricots in a shallow bowl with braising sauce.
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Reprinted with permission of Hearst Communications, Inc.